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A regular program on WGBH Boston from 1963 to 1972, The French Chef is perhaps best known for its down-to-earth hostess Julia Child with her dry wit and practical approach to "fancy" French cooking. Eighteen classic programs, in black and white and color, feature the ever-practical Julia Child educating viewers in everything from starters and side dishes like braised spinach, shirred eggs, and hollandaise sauce, to main courses like seafood crêpes and braised goose, to breads and desserts like croissants and the exotic gâteau in a cage. Julia Child leads viewers step-by-step through each recipe, imploring budding chefs to use their fingers and hands, let go of their fear of failure, avoid a sense of panic and maintain a sense of humor so that neither the cook nor the soufflé collapses. Helpful tips include advice about preparing dishes ahead of time, how to save a recipe gone awry, and an ever-present sense of humor that includes a waving goose and more than a few chuckles from Julia Child at her own inevitable bloopers. While current recommendations about food safety may necessitate altering some suggestions like defrosting a goose in the sink for 4 hours and modern dietary guidelines might frown upon the use of pork back fat in a terrine or pâté, the majority of these recipes can easily be prepared without alteration today. If you love French food and want to learn how to prepare it yourself, join Julia Child for 18 lessons that are sure to have you cooking up exotic dishes in no time. --Tami Horiuchi
| CATEGORY: | DVD |
| THEATRICAL RELEASE DATE: | 2005 |
| MANUFACTURER: | Wgbh Boston |
| MPAA RATING: | NR (Not Rated) |
| FEATURES: | Box set, Closed-captioned, Color, NTSC |
| TYPE: | How To - Cooking/Diet, Instructional / Educational, Movie, Special Interest |
| MEDIA: | DVD |
| # OF MEDIA: | 3 |
| UPC: | 783421405196 |
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Customer Reviews of The French Chef With Julia Child 2
Magnifique!!! OK...........so my French vocabulary isn't that good, but this DVD sure is something to behold!! LOVE LOVE LOVE this visual Julia library! <
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>I dream of the title of "chef" and there is no greater role model than Ms. Child. She is THE hero upon which all other chefs have made their fame in culinary history. Her style, her incredible deadpan humor, and her encouragement to learn one of the greatest cuisines, make for a thoroughly enjoyable DVD. <
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>The series began in 1962 and initially the public did not know what to make of this rather tall and quirky woman who dared to teach us the culinary world of French cooking. To many, France was the only place that had the ability to cook as such. But Ms. Child removed the mysteries and overwhelming sense of details that one felt was needed to produce French masterpieces. <
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>You feel that you are in her kitchen and that she is speaking just to you. She has no airs about her, no pretensions, just a very earnest interest in showing you the incredibe world of flavor courtesy of our French neighbors. <
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>You also need to take into account that this was the first real TV cooking series and that it was the start of the 60's; so much history was just beginning during that decade. So what was she going to teach us in the midst of this turbulence? Well, an awful lot. <
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>There are 3 dics within this particular DVD. The first section is named "Starters and Side Dishes"; it covers: <
> 1. Vegetable: The French Way <
> 2. Vegetable Adventures <
> 3. Elegance with Eggs <
> 4. More About Potatoes <
> 5. Terrines and Pates <
> 6. The Hollandaise Family <
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>The second section is "Main Courses": <
> 1. French Crepes I <
> 2. Cooking Your Goose <
> 3. Roast Suckling Pig <
> 4. Fish in Monk's Clothing <
> 5. Cheese Souffle <
> 6. Sole Banana Femme <
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>The third section is "Baking, Desserts, and Other Classics": <
> 1. French Crepes II <
> 2. Buche de Noel <
> 3. Croissants <
> 4. Gateau in a Cage (WOW!!) <
> 5. French Bread <
> 6. VIP Cake <
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>Disc number 3 was the best, in my opinion. If you would like to impress friends with desserts, go with this one. The "Gateau in a Cage" looks so beautiful, that her fun and friendly teaching style makes you realize that it is not out of your reach to make this stunning dessert!! <
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>Another enjoyable aspect contained within this DVD is in part her self-effacing, deadpan humor. She doesn't worry about that she has spilled anything or that something is not releasing itself from the pan just right. Mistakes and problems happen and she lets you know that it happens to everyone, including herself. That's the beauty and comfort that is her secret. Just to give an example, who would think of using a sword to talk about cutting poultry? Why would ANYONE use a sword to talk about cutting poultry? Julia did. <
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>Also contained on the jacket are photos of how the show had to be taped in that people had to be positioned just so on the set so that they could help her with certain segments but remain out of sight of the cameras lens. <
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>I truly hope that they continue to make all the episodes from all her shows available as that would make quite a cherished DVD collection for anyone who loves to cook and/or bake. <
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>To borrow from my queen: "Bon appetit!".